This is the fruit salad I decided on for our morning after Easter brunch. YOGURT STRAWBERRY FRUIT SALAD 1/2 pint of fresh strawberries 2 bananas 1/2 pint blueberries 2 peaches 2 cups of yogurt (unflavored recommended) 3 tablespoons of honey 1 teaspoon of cinnamon Wash, drain, and hull the strawberries. Slice the hulled strawberries into halves. Cut the bananas and peaches into 1/2 inch pieces. Into a large mixing bowl, place the yogurt and honey and mix it together well. Add the strawberries and other fruit into the mixture. Chill the entire yogurt strawberry fruit salad until desirably cool or cold. Sprinkle the cinnamon. Serves 6. Maybe granola on top???

Harry wants me to make this. You can buy lemon curd but I saw it being made on Nate Berkus the other day. Sure is easy enough to do at home. LEMON COCONUT POKE CAKE (Taste and Tell) 1 (16.25-oz) white cake mix 1 (14-oz) can sweetened condensed milk 1 (15-oz) cream of coconut (usually found with the drink mixers) 2 cups lemon curd 1 (16-oz) container frozen whipped topping, thawed (such as Cool Whip) 2 cups sweetened coconut Prepare the cake according to package directions. While still hot, poke holes through the top of the cake with a skewer. In a bowl, mix together the sweetened condensed milk and cream of coconut. Pour over the warm cake. When the cake has cooled, spread the lemon curd over the top of the cake. If not serving right away, refrigerate. When ready to serve, top with the Cool Whip and then sprinkle with coconut. LEMON CURD (Nate Berkus website) 3/4 cup granulated sugar Grated rind and juice (1/3 cup) of 2 lemons 1/2 cup butter 3 eggs, beaten Put all ingredients in the top of a double boiler, over hot water. Stir until mixture is well blended and begins to thicken. This takes only a few minutes; it will continue to thicken as it cools. Pour into hot, sterilized jars and seal, or into scrupulously cleaned jars for refrigeration or freezing. Makes 1-3/4 cups

Now don't these look good? Cinnamon Roll Pancakes CINNAMON FILLING: 4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling) 1/4 cup + 2 tablespoons packed light brown sugar 1/2 tablespoon ground cinnamon CREAM CHEESE GLAZE: 4 tablespoons (1/2 stick) unsalted butter 2-ounces cream cheese, at room temperature 3/4 cup powdered sugar 1/2 teaspoon vanilla extract PANCAKES: 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 large egg, lightly beaten 1 tablespoon canola or vegetable oil Directions: Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below). Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes. Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine). Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze. Here is a link that might be useful: Cinnamon Roll Pancakes

Spinach Salad with Chicken and Strawberries (Fine Cooking) 2 Tbs. plus 1/3 cup extra-virgin olive oil 4 boneless, skinless chicken breast halves (about 1-3/4 lb.), tenders removed Kosher salt and freshly ground black pepper 1/2 cup sliced almonds 1/4 cup red wine vinegar 2 tsp. honey 1 medium shallot, minced 6 oz. loosely packed baby spinach leaves (about 6 cups) 8 oz. strawberries, stemmed and quartered (about 1-1/2 cups) 3 oz. crumbled blue cheese (about 3/4 cup) Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat until shimmering hot. Pat the chicken dry and season with 2 tsp. salt and 1 tsp. pepper. Cook, turning once, until just cooked through, about 10 minutes total. Transfer the chicken to a cutting board and let rest, loosely covered with foil, for 5 minutes. While the chicken cooks, toast the almonds in a dry 10-inch skillet over medium heat, stirring occasionally, until evenly browned, 3 to 5 minutes. Transfer to a plate to cool. In a small bowl, whisk the remaining 1/3 cup olive oil with the vinegar, honey, shallot, 1/2 tsp. salt, and 1/2 tsp. pepper. In a large bowl, combine the spinach, strawberries, blue cheese, and almonds and toss with enough of the dressing to coat. Arrange the salad on a platter or plates. Slice the chicken and arrange on the salad, or on the side. Drizzle with some of the remaining vinaigrette, if desired, and serve.